Friday, January 6, 2012

Lemon Ricotta Cookies

When it comes to cookies, I'm a stickler for homemade. I loathe 95% of cookies that you can buy in a store. Unfortunately, I'm not big on baking. I'd much rather make dinner and have someone who enjoys baking bring the dessert.

These cookies are one of my exceptions.

They are cake-like and sweet but bright and light from the lemon, and I tend to make them every year around the holidays.

Sometimes I even give them to people who are nice to me...

Sadly I can't take credit for the recipe. I found it years ago in a Giada cookbook.

But it's a really good cookie.

Ingredients:

2 1/2 cups all-purpose flour

1 tsp baking powder

1tsp salt

1 stick unsalted butter, softened

2 cups sugar

2 eggs

1 (15 oz) container of whole milk ricotta cheese

3 TBSP lemon juice

1 lemon, zested

Preheat your oven to 375º

Combine all the dry ingredients in one bowl and set aside.

I was making so many of these cookies I didn't have a mixing bowl large enough... so I opted for my stainless steel stock pot!

With the butter at room temperature, add the sugar and cream together until combined, about 3 minutes with an electric mixer.

4 comments:

Mmmm. I have an event coming up for which I will be baking a truly obscene number of cookies (it's a wedding, but I'm only doing the cookies, so I should survive more or less in one piece). Would you mind if I used this recipe as one of the varieties?

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I love good food, cooking for people I care about, and going out and rocking until the wee hours of the morning - when my job at a 3 Star NYC restaurant allows... I started this blog as an answer to my friends asking "How did you make that?"
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